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History of Phosphorus
by Eduard FarberThe “cold light” produced by phosphorus caused it to be considered a miraculous chemical for a long time after its discovery, about 1669. During the intervening three centuries numerous other chemical miracles have been found, yet phosphorus retains a special aura of universal importance in chemistry. Many investigators have occupied themselves wit..
A Textbook of Assaying
by Cornelius BeringerThe Text-book now offered to the public has been prepared to meet the existing want of a practical "handy book" for the Assayer. To mining men the word "assaying" conveys a sufficiently clear meaning, but it is difficult to define. Some writers limit it to the determination of silver and gold, and others imagine that it has only to do with "furnace..
On Laboratory Arts
by Richard ThrelfallEXPERIMENTAL work in physical science rests ultimately upon the mechanical arts. It is true that in a well-appointed laboratory, where apparatus is collected together in greater or less profusion, the appeal is often very indirect, and to a student carrying out a set experiment with apparatus provided to his hand, the temptation to ignore the mecha..
The Chemistry of Food and Nutrition
by A. W. DuncanWe may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has pas..
The Chemistry of Hat Manufacturing
by Watson SmithThe subject-matter in this little book is the substance of a series of Lectures delivered before the Hat Manufacturers' Association in the years 1887 and 1888. About this period, owing to the increasing difficulties of competition with the products of the German Hat Manufacturers, a deputation of Hat Manufacturers in and around Manchester consulted..
Researches on Cellulose, 1895-1900
by E. J. BevanThis volume, which is intended as a supplement to the work which we published in 1895, gives a brief account of researches which have been subsequently published, as well as of certain of our own investigations, the results of which are now for the first time recorded.We have not attempted to give the subject-matter the form of a connected record. ..
The Chemistry, Properties and Tests of Precious Stone
by John MastinSome little time ago certain London diamond merchants and wholesale dealers in precious stones made the suggestion to me to write a work on this section of mineralogy, as there did not appear to be any giving exactly the information most needed.Finding there was a call for such a book I have written the present volume in order to meet this want, an..
A Treatise on Adulterations of Food, and Culinary Poisons
by Fredrick AccumA Treatise on Adulterations of Food, and Culinary Poisons, exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy.This Treatise, as its title expresses, is intended to exhibit easy meth..